Apricot-Cranberry Holiday Bread

by the Editors of Publications International, Ltd.


Apricot-Cranberry Holiday Bread Photo
Apricot-Cranberry Holiday Bread
Yield: Makes 12 servings
Ingredients:
2/3
cup milk

6
tablespoons butter or margarine, softened

2-1/2
to 3 cups all-purpose flour, divided

1/4
cup sugar

1
package active dry yeast

3/4
teaspoon salt

1/2
teaspoon ground ginger

1/2
teaspoon ground nutmeg

2
eggs, divided

1/2
cup dried apricots, chopped

1/2
cup dried cranberries, chopped

3
tablespoons orange juice

1/2
cup pecans, toasted and coarsely chopped

1
teaspoon water



 
Preparation:
1.
Heat milk and butter in small saucepan over low heat until temperature reaches 120° to 130°F. Combine 1-1/2 cups flour, sugar, yeast, salt, ginger and nutmeg in large bowl. Slowly add heated milk mixture to flour mixture. Add 1 egg; stir with rubber spatula 2 minutes or until blended. Gradually stir in more flour until dough begins to lose its stickiness, about 2 to 3 minutes. Mix apricots, cranberries and orange juice in small microwavable bowl; cover with plastic wrap. Microwave on HIGH 25 to 35 seconds to soften; set aside.

2.
Turn out dough onto floured surface. Knead 5 to 8 minutes or until smooth and elastic; gradually add remaining flour to prevent sticking, if necessary. Drain or blot apricot mixture. Combine apricot mixture and pecans in medium bowl. Flatten dough into 3/4-inch-thick rectangle; sprinkle with 1/3 of fruit mixture. Roll up jelly-roll style from short end. Flatten dough; repeat twice using remaining fruit mixture. Continue to knead until blended. Shape dough into ball; place in large greased bowl. Turn dough over. Cover; let rise 1 hour or until doubled in size.

3.
Grease 9-inch round cake or pie pan. Punch down dough; pat into 8-inch circle. Place in pan. Loosely cover with lightly greased sheet of plastic wrap. Let rise 1 hour or until doubled in size.

4.
Preheat oven to 375°F. Beat remaining egg with 1 teaspoon water in small bowl; brush evenly over dough. Bake 30 to 35 minutes or until loaf sounds hollow when tapped. Remove immediately from pan. Cool completely on wire rack.



Nutritional Information:
Serving Size:
Protein 9 g
Fiber 2 g
Carbohydrate 37 g
Cholesterol 52 mg
Total Fat 10 g
Calories 271
Sodium 211 mg
Dietary Exchange:
Fruit 1/2
Starch 2
Fat 2


This recipe appears in: Christmas


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